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Christmas Morning Rosti with Smoked Salmon

Preparation Time
20 minutes

Cooking Time
20 – 30 minutes

Makes 4 rosti

Allergy Information
Gluten Free, Wheat Free


  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1/2 onion, chopped
  • 2 tbsp. Lucy Bee Coconut Oil
  • A handful of parsley, chopped
  • 1 egg
  • Pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 2 tbsp. soft cream cheese
  • 50g smoked salmon, cut into strips and rolled
  • Fresh dill, to serve


  1. Add the carrot and parsnip to a saucepan with hot water and a pinch of salt. Bring to a boil and simmer for 8-10 minutes until vegetables are soft.
  2. In a separate pan, sauté the onion with 1 tsp. Lucy Bee Coconut Oil until golden.
  3. Drain the carrot and parsnip then mash together using a potato masher.
  4. Add the onion, parsley and crack the egg into the mix. Season and stir together then divide into four and make rosti/pattie shapes. Melt the remaining Lucy Bee Coconut Oil in a frying pan and spoon in your patties. I find using a big spoon helps to form neat round ‘burger’ shapes. Fry each rosti for 2/3 minutes each side on a medium heat but be careful not to burn.
  5. Serve with cream cheese, smoked salmon, dill and seasoning.

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